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Homemade guacamole with chunky avocado, tomato and cilantro, served with lime and tortilla chips.
Vagner Carvalho

Homemade Guacamole

Chunky guacamole with ripe avocado, fresh lime, tomato, white onion, cilantro and jalapeño. Ready in 15 minutes with no cooking.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8 servings (about 80 g each)
Course: Appetizer
Cuisine: Mexican
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 3 medium ripe avocados about 450 g flesh
  • 2 tablespoons fresh lime juice 30 ml
  • 1/2 teaspoon fine salt 3 g, plus more to taste
  • 1/4 cup finely diced white onion 40 g
  • 1/2 cup diced Roma tomato 90 g, watery seeds removed
  • 2 tablespoons chopped fresh cilantro 8 g
  • 1 small jalapeño 14 g, finely minced; remove seeds and membranes for less heat

Method
 

  1. Rinse the avocados, lime, tomato, cilantro and jalapeño under running water, then dry. Dice the onion and tomato, chop the cilantro and mince the jalapeño.
  2. Halve each avocado lengthwise, keeping it on a cutting board. Remove the pit with a spoon and scoop the flesh into a mixing bowl.
  3. Add the lime juice and salt. Mash with a fork until mostly creamy with small avocado chunks.
  4. Fold in the onion, tomato, cilantro and jalapeño. Taste and adjust the salt or lime a little at a time. Serve immediately, or cover the surface and refrigerate until serving.

Notes

Yield: 8 small servings, about 80 g each. The avocado quantity is about 450 g of flesh in total. For less heat, start with half the jalapeño and add more to taste.
Best served fresh. For best quality, cover the surface tightly, refrigerate at 40°F (4°C) or below and use within 1 to 2 days. Lime slows browning but does not preserve guacamole. Nutrition is an estimate per one-eighth of the recipe; tortilla chips are not included.